Things You'll Need:
- Large mixing bowl (not metal)
- Sifter
- 7 cups confectioner's sugar (for vanilla)
- 5 cups confectioner's sugar and 2 cups unsweetened Dutch cocoa (for chocolate)
- Saucepan
- 1/4 cup water
- 1 tbsp. agar-agar (gelling agent)
- 1/2 cup corn syrup
- 1 1/2 tbsp. glycerine
- 1 tsp. 100 percent pure vanilla or chocolate extract
- Rubber spatula
- Cornstarch
- Plastic wrap
- Airtight container
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Step 1
Sift 7 cups confectioner's sugar into a large bowl (do not use a metal bowl) for vanilla fondant. For chocolate fondant, sift 5 cups confectioner's sugar and 2 cups unsweetened Dutch cocoa. Make a well in the center of the sifted powder. Set aside.
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Step 2
Pour 1/4 cup water into a saucepan. Sprinkle 1 tbsp. agar-agar over the water and let it sit for 5 minutes. Place the saucepan on the stove over low heat. Stir to dissolve the agar-agar and cover.
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Step 3
Turn off the heat. Add 1/2 cup corn syrup and 1 1/2 tbsp. glycerine. Stir well to thoroughly combine.
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Step 4
Stir in 1 tsp. vanilla or chocolate extract.
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Step 5
Pour the liquid mixture into the well of the dry mixture. Mix with a rubber spatula. Once the mixture is fairly well-combined, turn it out onto a work surface dusted with cornstarch.
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Step 6
Dust your hands with cornstarch. Knead the fondant well until you have formed a thick, clay-like dough. If the fondant is too thin or sticky, add a bit of confectioner's sugar until the desired consistency is reached. If the fondant is too dry, add a bit of water.
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Step 7
Form the fondant into a ball, wrap securely in plastic wrap and place in an airtight container. Allow it to rest in a cool, dry place for eight hours before using. Do not refrigerate your fondant.
